Finishing up my weekend recap (even though it’s already Thursday!) – KK and I went to our friends’ baby shower/BBQ/pool party on Saturday. The weather looked spotty during our drive down to the Highlands, but it turned out to be a beautiful day! We spend the majority of the afternoon enjoying the panoramic views of the Navesink River and the Atlantic Ocean. After zipping back to Hoboken, I joined 9 others for a Girls’ Night Out. We had dinner at Café Michelina, stopped in S. Sullivans (or Stinkys, as we called it in college!), and then made our way to City Bistro. We enjoyed the roof deck for a while, but eventually migrated our way downstairs where we danced until the bar closed at 3AM!
I woke up still tired on Sunday morning, but mustered up enough energy to marinate the chicken. Using my hand blender (one of my favorite bridal shower gifts), the instructions were straightforward and cleanup was a breeze. Several hours later, when it was time to prepare dinner, it took more time to prepare the Mexican Rice side dish than it did to cook the chicken. I cannot recall cooking with liquor in the past – definitely wine, but not liquor – but I was pleasantly surprised with the result. Combining lime, garlic, and tequila created a deliciously tangy flavor! The chicken and Mexican rice paired well with BirdsEye Lightly Seasoned Southwest Corn. Thankfully, this entire meal is very low-maintenance. It doesn’t require much hands-on time, there’s no oven work, and you’re only standing over the hot stove while the chicken cooks! The short cook time is especially perfect for this time of year when the last thing I want to do is stand in a hot kitchen for long!
Tequila Lime Chicken
Adapted from Plain Chicken
Time: 15 minutes + several hours for marination
6 Tbsp lime juice
5 cloves garlic, peeled
1 jalapeno, sliced
1 tsp Kosher Salt
½ cups tequila
5 Tbsp olive oil
1 lb chicken breasts
Shredded Mexican cheese, for topping
1. Place lime juice, garlic, jalapeno, salt, and tequila in a food processor or blender; pulse until combined. Turn off mixer, slowly pour olive oil into the mixer, and blend until combined.
2. Butterfly chicken breasts, flatten all pieces to an even thickness. Place chicken in a quart- or gallon-size plastic bag and cover with marinade. Marinate for several hours or overnight in the refrigerator.
3. When ready to cook, heat a large nonstick skillet. Remove chicken from bag and place it in the skillet. Cook until done, about 5 minutes each side. Plate cooked chicken and sprinkle with shredded cheese. Allow cheese to melt before serving.